I would say any taste that a tea pick up directly from the environment in which it was stored. Some could be describe as a “warehouse” taste or smell. Or a musty/dampness as the storage humidity gets higher

The flavors are most pronounced when hot. Also, as the tea sits the components of the tea liquor will oxidize, changing the flavor profile.

Plus the “slurping” of hot tea serves the dual function of avoiding burning your mouth and also allowing you to taste more of the flavor notes; the tea is “misted/scattered” through the mouth and aromatic compounds will make their way into your nasal cavity via the back of your throat. In chaozhou gongfucha, the idea is to slurp the tea up without actually touching your lips to the cup

Agree with what you say here. I will note that I do tend to let my tea cool down a little bit when left to my own devices. Still, I definitely agree that it’s usually best to consume while hot and not warm.